Braised Rosemary Lamb Shanks

March 10, 2016 By:
30 minutes
2 hours
From the first whiff of its irresistible aroma as it simmers - to the very last bite, these braised rosemary lamb shanks provide a banquet for the senses. Elegant and easy to prepare, they are sure to become a first choice when planning a special meal for friends or family.



  1. Sprinkle shanks with salt and pepper.
  2. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. Remove shanks from the pot onto a plate.
  3. Add the onions, carrots and garlic to pot and saute until brown, about 10 minutes.
  4. Add the wine, tomatoes, beef or chicken stock, rosemary and thyme. Return shanks to the pot, taking care to ensure they are covered by the liquid.
  5. Add the wine, tomatoes, chicken broth and beef broth, rosemary and thyme.
  6. Return shanks to pot taking care to ensure they are covered by the liquid. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
  7. Remove the shanks and cook the sauce for up to one additional hour to reduced and thicken it.
  8. Spoon sauce over shanks and serve.